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5 Must Try Sattu Dishes From Bihar Sattu, a versatile and nutritious aspect, holds a unique place inside the culinary panorama of Bihar.  https://lnkd.in/gnPDBA9i

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Image Source : FREEPIK Dal Ki Dulhan Dal ki Dulhan, yes this is the name of a classic famous dish of Bihar, which is prepared with lentils. Dal ki Dulhan is also called Dal Pitthi. This dish looks very beautiful and is very tasty to eat. This dish is a complete meal. You will not even need to serve roti or rice with it. It is called Dal ki Dulhan and Dal Ka Dulha in UP Bihar, Dal Dhokli in Gujarat and Rajasthan and Dal Pitha in Jharkhand. The name is different but the taste is the same, completely desi style. These are prepared in different shapes with lentils. Today we are telling you the recipe of making Dal ki Dulhan. Know how this delicious dish is made? <!-- /8323530/Khabar_Desktop_VDO_1X1 --> Recipe for making Dal Dulhan (Dal Pitti) To make Dal Dulhan, you have to take Arhar dal. Wash the lentils first and then soak them for half an hour. Now add water to the lentils and put it on the gas and add salt and turmeric and cook it. For the bride, knead soft wheat dough and add some salt to it. After preparing the dough, add 1 spoon of Desi Ghee on top of it which will make it soft. Now keep the dough aside for 10 minutes to set and then roll it like a roti. Now cut it into round shapes using a glass and apply some water on the four corners and join the first two corners and then join the remaining two corners as well. In this manner, prepare all the brides and keep them in a plate. Now prepare the tadka for the dal and add desi ghee to it. Add cumin seeds and asafoetida to the ghee, add dried red chillies and green chillies. Now add grated ginger and garlic and fry it. Add finely chopped onion and tomatoes and fry them. Add coriander powder, red chili powder, turmeric and salt and fry them. Add this seasoning to the dal and also add 1 glass of water to dilute the dal. Now put the dal dulhan in it and after it boils once on high flame, cover it and cook on low flame for 5 minutes. After cooking, the Dal Dulhan will swell and start floating on the top. Daal ki Dulhan is ready. Add coriander and red chilli ghee tempering on top and eat hot. Latest Lifestyle News function loadFacebookScript(){ !function (f, b, e, v, n, t, s) { if (f.fbq) return; n = f.fbq = function () { n.callMethod ? n.callMethod.apply(n, arguments) : n.queue.push(arguments); }; if (!f._fbq) f._fbq = n; n.push = n; n.loaded = !0; n.version = '2.0'; n.queue = []; t = b.createElement(e); t.async = !0; t.src = v; s = b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t, s); }(window, document, 'script', '//https://lnkd.in/dNCd7S6K'); fbq('init', '1684841475119151'); fbq('track', "PageView"); } window.addEventListener('load', (event) => { setTimeout(function(){

Sadananda Maiya is a renowned Indian #entrepreneur and the founder of MAIYAS Beverages and Foods. With a background in food technology, he has played a pivotal role in revolutionizing the Indian food industry. His commitment to quality and innovation has positioned Maiyas as a leading brand in the culinary landscape. 1 1924: Setting Up Shop in #Mallur: Sadananda Maiya's culinary journey began in his hometown of Mallur, a small town in Karnataka. In 1924, at the age of 24, he started a modest eatery named "Maiya Lunch Home," serving traditional South Indian fare like idlis, dosas, and vadas. His focus on quality ingredients and authentic flavors quickly made the eatery a local favorite. 2 1925: Moving to Bengaluru and the Birth of MTR: The success of Maiya Lunch Home encouraged Sadananda Maiya to expand. In 1925, he moved to Bengaluru and opened his first restaurant, "Mavalli Tiffin Room" (MTR). MTR Foods Private Limited quickly gained popularity for its delicious and hygienic South Indian cuisine, becoming a go-to spot for both locals and visitors. 31930s: Introducing Ready-to-eat Idli Mix: Sadananda Maiya was a true #innovator. Recognizing the busy lifestyles of his customers, he developed a ready-to-eat idli mix in the 1930s. This ingenious #invention allowed people to enjoy his signature idlis at home without the hassle of preparation. The idli mix became an instant success, marking the beginning of MTR's foray into packaged food products. 4 1960s: Expanding Product Line and National Recognition: MTR continued to thrive under Sadananda Maiya's leadership. In the 1960s, the company expanded its product line to include other ready-to-eat mixes like dosa, upma, and sambar. These products gained national recognition for their #convenience and taste, making MTR a household name in India. 5 1970s: Setting Up Modern #Manufacturing Unit and Exporting Products: With growing demand, MTR established a modern manufacturing unit in Bengaluru in the 1970s. This facility enabled the company to increase #production and maintain consistent quality. MTR also began exporting its products to countries like the United States, Canada, and the United Kingdom, introducing South Indian flavors to a global audience. 6 1980s: Passing the #Legacy and Continued Success: Sadananda Maiya passed away in 1987, leaving behind a rich legacy of culinary excellence and innovation. His sons, KG and Sanjay Krishna Maiya, took over the reins of MTR and continued to build on their father's #vision. Today, MTR Foods is a leading Indian food company, offering a wide range of #packaged food products and restaurant chains across the globe. These are just a few of the many milestones in the life of Sadananda Maiya and the journey of MTR Foods. His dedication to #quality, innovation, and South Indian flavors has left a lasting impact on the culinary #landscape of India and beyond.

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Narendra Modi Narendra Modi Respected Sir, Need urgent Implementation of Half Plate Options in all food items in Restaurants and Dhabas it is imperative for the government to take immediate action or issue a press note for the mandatory implementation of half plate options in all restaurants and dhabas. Currently, it has been observed that 99% of these establishments do not offer half plate servings on their menu. This leads to significant food wastage when a single person orders a full plate of dal and vegetables, which is often more than they can consume. Similar to the initiative taken by the rail ministry to reduce water bottle size from 1 litre to 500 milliliters to minimize wastage, it is crucial to implement a similar practice in restaurants and dhabas. This step will not only prevent food wastage but also promote responsible dining practices across the country. Your urgent attention towards this matter will greatly benefit the citizens and contribute to a more sustainable and efficient dining culture in India. #FoodWastage #SustainableDining #PMOIndia #ResponsibleEating

Red chilli stuffed pickle, known as “Bharwa Mirch ka Achar,” has a rich history in Awadh, India. In Awadhi cuisine, this spicy and tangy pickle is a traditional delicacy. The red chillies used are often a variety called “Ramnagar Mirch.” Fun fact: The art of pickling, or “Achar,” has been a culinary tradition in India for centuries, and each region has its unique variations. In Awadh, the pickle-making process is considered an art, with intricate recipes passed down through generations. Historical fact: Awadh, with its capital in Lucknow, has been a cultural and culinary hub. The Nawabs of Awadh were known for their extravagant lifestyles and patronage of the arts, which extended to the culinary domain. The use of spices, including red chillies, reflects the opulence and distinctive taste of Awadhi cuisine. #foodandbeverageindustry #food #traditional #fmcgproducts #foodbrands

#HCXSpotlight: The Inspiring Journey of iD Fresh Food (India) Pvt. Ltd. - From a Small Kitchen to a Culinary Empire 🌟 In the heart of every home, especially in India, the kitchen is more than just a place to cook; it's where dreams and flavors blend to create stories of success. One such story is that of iD Fresh Food (India) Pvt. Ltd., a brand that has become synonymous with the morning rituals of millions, offering a delightful array of ready-to-cook dishes like idli, dosa, and paratha. The Humble Beginnings The saga of ID Fresh Food commenced in a modest 50 sq ft kitchen with an initial investment of just INR 50,000. Founded by Musthafa P., a visionary who rose from the constraints of poverty in a Kerala village, iD Fresh Food (India) Pvt. Ltd.'s inception is a testament to what determination and passion can achieve. Musthafa P.'s entrepreneurial journey, marked by ventures from running a kirana store at the tender age of 10 to dabbling in technology, laid the foundation for a venture that would redefine convenience and quality in the Indian culinary landscape. Overcoming Challenges The journey wasn't devoid of hurdles. iD Fresh Food (India) Pvt. Ltd. was established to counter the challenges of #hygiene, #freshness, and #trust that plagued existing local batter supplies. The introduction of preservative-free batter in innovative packaging solved these issues, while a robust supply chain ensured that only the freshest products reached consumers. Growth and Expansion iD Fresh Food (India) Pvt. Ltd.'s commitment to quality and freshness quickly garnered widespread acclaim, enabling the brand to expand its product range and market presence. From a single kitchen to multiple factories across India and Dubai, from 10 packets a day to 1.5 million packets a month, IiD Fresh Food (India) Pvt. Ltd.'s growth narrative is nothing short of extraordinary. Today, with a valuation of INR 2000 crore and a revenue of INR 411 crore in FY22, ID stands as a leader in India’s ready-to-cook segment, serving over 50 million customers every month across 30,000 outlets in 24 cities worldwide. A Legacy of Innovation and Excellence iD Fresh Food (India) Pvt. Ltd.'s journey from a small kitchen to a culinary empire is a beacon of #entrepreneurial spirit, #innovation, and #resilience. The brand has not only catered to the taste buds but also nurtured trust and loyalty among its vast consumer base. With numerous accolades like Forbes 30 Under 30 Asia and the CNBC Young Turks, ID Fresh Food continues to inspire and pave the way for future generations. At Human Capital Express(https://lnkd.in/djwWwRY2), we celebrate the remarkable journey of ID Fresh Food and its contribution to transforming the ready-to-cook sector. Here's to many more years of innovation, growth, and delicious breakfasts! Website - https://lnkd.in/gcg-g82B #HCXSpotlight #HumanCapital #iDFreshFoods #HumanCapitalExpress

Pakhala is a traditional Odia cuisine that consists of cooked rice washed or lightly fermented in water, with the liquid part known as Toraṇi. This dish is popular in Odisha and other eastern regions like Jharkhand and Assam, especially during the summer months but enjoyed throughout the year. Pakhala is typically prepared with rice, curd, cucumber, cumin seeds, fried onions, and mint leaves, often served with dry roasted vegetables or fried fish. The term "pakhala" is derived from the Pali and Sanskrit words meaning "washed/to wash." It has a rich history, being included in the recipe of the Lord Jagannath Temple of Puri around the 10th century. Pakhala is celebrated on March 20 as Pakhala Dibasa in Odisha. This dish offers various health benefits, such as being a resistant starch that promotes the growth of healthy bacteria in the large intestine, aiding digestion, improving gut health, boosting immunity, and providing fewer calories compared to cooked rice. Studies have shown that pakhala contains good bacteria that enhance gut health, eliminate stomach ailments, and improve bowel movements, making it a nutritious and refreshing choice in the Odia cuisine. More About Pakhala & its Health Benefits: https://lnkd.in/gCaTXKQA https://lnkd.in/gcdgYunV https://lnkd.in/gCdrWZfh

Indore’s Namkeens and Snack Foods, hailing from the city of Indore in the heart of India, have made a name for themselves with their delectable flavors, diverse varieties, and quality ingredients. These savory snacks are a testament to the rich culinary traditions of India and have garnered popularity not only in the Indian subcontinent but also among international audiences. Sourcing Indore’s Namkeens and Snack Foods from India offers overseas buyers the opportunity to bring a taste of Indian gastronomy to their markets, delighting customers with a range of flavorful and crispy treats. In this article, we will explore three compelling reasons why overseas buyers should consider sourcing Indore’s Namkeens and Snack Foods from India. https://lnkd.in/d3Nj3njW